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This decadent Nutella stuffed chocolate raspberry cupcake recipe combines the richness of chocolate with the sweet tanginess of raspberry and a luscious Nutella center. Perfect for special occasions or when you want to treat yourself to something extraordinary, these cupcakes are sure to impress even the most discerning dessert lovers.
I first made these cupcakes for my daughter's birthday party and they were such a hit that they've become our go-to celebration dessert. The combination of chocolate and raspberry has always been my weakness, but adding that molten Nutella center takes these cupcakes to an entirely new level of indulgence.
Ingredients
- Semisweet chocolate: Adds depth and richness to the cupcake base
- Dutch process cocoa powder: Provides a smooth, intense chocolate flavor
- Hot coffee: Enhances the chocolate notes without adding coffee flavor
- Bread flour: Gives the cupcakes structure and a tender crumb
- White vinegar: Works with baking soda to create the perfect rise
- Nutella: Creates that magical molten center that surprises with each bite
- Raspberry preserves: Add authentic fruit flavor to the buttercream
- Unsalted butter: Ensures you control the saltiness in your frosting
Step-by-Step Instructions
- Prepare the chocolate mixture:
- Place chopped chocolate and cocoa powder in a heatproof bowl. Pour hot coffee over the ingredients and cover for five minutes. This blooms the cocoa powder and melts the chocolate simultaneously, creating an intensely flavored base. Whisk gently until completely smooth, then set aside to cool completely to avoid cooking the eggs when added later.
- Prepare the dry ingredients:
- Whisk together flour, sugar, salt and baking soda in a separate bowl. This even distribution ensures no bitter baking soda pockets in your final cupcakes. The precise measurement of these ingredients is crucial for the perfect texture, so consider using a kitchen scale for accuracy.
- Create the batter:
- Whisk oil, eggs, vinegar and vanilla into the cooled chocolate mixture until perfectly smooth. The oil creates a moist cupcake that stays tender even when refrigerated. Stir in the flour mixture until just combined, being careful not to overmix which would develop too much gluten and create tough cupcakes.
- Bake the cupcakes:
- Divide batter evenly among prepared muffin cups using a spring loaded scoop for consistency. Bake at 350°F for 17 to 19 minutes until the tops are set and firm to touch. A toothpick inserted should come out with a few moist crumbs but no wet batter. Allow to cool completely before filling.
- Create Nutella centers:
- Using an apple corer or paring knife, carefully remove the center portion of each cupcake without cutting through the bottom. Fill each cavity with a heaping teaspoon of Nutella. The cool cupcake will help keep the Nutella from becoming too runny while still maintaining that luxurious molten quality.
- Make raspberry buttercream:
- Beat butter until light and fluffy, about 3 minutes on medium high speed. Add vanilla, then gradually incorporate powdered sugar one cup at a time, beating well between additions. Mix in raspberry preserves and beat until airy and smooth. Add optional food coloring for a more vibrant pink color if desired.
- Decorate and serve:
- Transfer buttercream to a piping bag fitted with your favorite decorative tip. Pipe frosting directly onto the filled cupcakes, covering the Nutella center completely. The contrast between the chocolate cupcake, Nutella filling and raspberry frosting creates both visual appeal and flavor harmony.
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The Nutella center is what makes these cupcakes truly special for me. I discovered this technique by accident when trying to salvage cupcakes that had sunk in the middle. That happy accident became the signature element that everyone now requests when I offer to bring dessert to gatherings.
The Science Behind Perfect Chocolate Cupcakes
The combination of Dutch process cocoa and hot coffee creates what bakers call "blooming" the cocoa. This process releases more flavor compounds from the cocoa powder, resulting in a deeper, more complex chocolate taste. The hot liquid also helps dissolve the cocoa completely, preventing dry pockets in your batter. For best results, allow this mixture to sit covered for the full five minutes before whisking.
Make Ahead Options
These cupcakes can be prepared in stages if you're short on time. The unfilled, unfrosted cupcakes can be made up to two days ahead and stored in an airtight container at room temperature. The buttercream can be made a day ahead and stored in the refrigerator, just bring it to room temperature and rewhip before using. For best results, fill and frost the cupcakes the day you plan to serve them for the perfect texture contrast between the soft cake and creamy Nutella center.
Serving Suggestions
While these cupcakes are perfect on their own, consider serving them alongside fresh raspberries for a beautiful presentation. A scoop of vanilla ice cream turns them into a more elaborate dessert for dinner parties. For an adults-only version, add a tablespoon of raspberry liqueur to the buttercream for an extra layer of flavor. These cupcakes pair wonderfully with coffee, milk, or even a dessert wine like Moscato.
Troubleshooting Tips
When working with the Nutella filling, slightly warm the Nutella by microwaving for 10 seconds if it's too firm to spoon easily into the cupcakes. If your buttercream appears curdled after adding the raspberry preserves, continue beating on high speed for a few more minutes until it comes together. Should your buttercream be too soft for piping, refrigerate for 15 minutes before transferring to the piping bag.
Frequently Asked Questions
- → How do I ensure my cupcakes are moist?
To achieve moist cupcakes, measure your ingredients accurately and avoid overmixing the batter. The combination of oil and Dutch-process cocoa also enhances moisture.
- → Can I substitute the Nutella filling?
Yes, you can use other fillings like peanut butter, caramel sauce, or any chocolate spread of your choice.
- → How do I make the buttercream color more vibrant?
Adding a few drops of red food coloring will enhance the raspberry buttercream’s color.
- → Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour works well, though bread flour provides a slightly denser texture.
- → How should I store leftover cupcakes?
Store leftovers in an airtight container at room temperature for a day or in the refrigerator for up to three days.